0 1 porridge is not good for digestive function.
Modern research has found that porridge is easy not to chew, can not be stirred with saliva, and can not get the initial digestion of amylase in saliva.
First of all, there is no need to chew porridge carefully, and insufficient tooth activity will accelerate the degradation of chewing organs in the elderly.
The process of chewing is actually a process of digestion. Teeth crush rice grains and chewing promotes saliva secretion. Enzymes contained in saliva have a preliminary digestion effect on starch in food. And chyme, like porridge, hardly needs the help of chewing and saliva, and directly enters the gastrointestinal tract, which will affect digestion.
There is more water in porridge, and the digestive juice secreted by oral cavity and gastrointestinal tract will be diluted by porridge, which will weaken the digestive function.
Drinking porridge is not enough in calories and nutrition.
Porridge provides less calories, which not only causes people to be often hungry, but also easily leads to insufficient nutrient absorption, which is not conducive to the recovery of the stomach.
Just drinking white rice porridge has very limited nutritional value. If you eat 300g of rice porridge every day and eat nothing else, even if you cook porridge, the intake of vitamin B 1 is only equivalent to 10% required by adult women with mild physical activity, iron is only equivalent to 4.5%, protein is 3 1%, and vitamin C and vitamin A are zero.
In other words, just drinking white rice porridge is far from enough to support the nutrition people need for a day's activities. 300 grams of rice boiled into porridge, divided into three meals, two meters of porridge for each meal, will make people feel bloated!
03 porridge blood sugar fluctuates greatly, which is not good for diabetics.
Because porridge quickly enters the intestine and is digested and absorbed quickly, blood sugar rises rapidly after meals, but it drops rapidly after 2 or 3 hours of digestion. The violent fluctuation of blood sugar is very unfavorable to diabetic patients.
However, this statement is not absolute. As long as the materials of porridge are well matched, diabetics can also drink porridge properly.
Experiments show that adding more than half of starch beans (kidney beans, red beans, mung beans, dried lentils, etc. ), the postprandial hyperglycemia reaction of porridge will be greatly reduced, that is to say, diabetics can also drink porridge, but when cooking porridge, they must use ingredients with low hypoglycemia reaction such as oats, barley and brown rice. This not only slows down the hyperglycemia reaction, but also supplements enough nutrients such as dietary fiber, which makes the satiety time longer and can better control the food intake.
Drinking porridge is not conducive to protecting gastric mucosa.
Saliva can neutralize gastric acid, and some factors in saliva also help to repair gastric mucosa. Drinking porridge reduces saliva secretion, which is naturally not conducive to protecting gastric mucosa.
Porridge is a semi-liquid food, which empties quickly in the stomach. If digestive juices such as gastric acid are not completely neutralized by food, it will cause adverse stimulation to the gastric mucosa on an empty stomach.
Too much porridge for a long time leads to the "inertia" of the stomach, which leads to the decline of the barrier function of the gastric mucosa and the fragility of the stomach.
Drinking too much porridge will aggravate stomach problems.
Many people who have a bad stomach like to drink a bowl of porridge, thinking that this will not bring a burden to the stomach. In fact, porridge can stimulate the stomach to secrete a lot of gastric acid, which makes people hungry easily and eat frequently, stimulating excessive gastric acid secretion, while gastric acid can stimulate ulcers and rotten noodles to aggravate the condition. For patients with gastric ulcer or chronic gastritis, drinking too much porridge may not be a good thing, but it will aggravate the condition.
Drinking porridge aggravates gastroesophageal reflux.
The porridge is full of water, and its volume increases. After eating, the pressure in the stomach increases and it is semi-liquid, which will promote gastroesophageal reflux and cause gastric acid to damage the esophagus.
It is even worse for patients with acid reflux and heartburn, that is, stomach upset caused by hyperacidity.
There was once a patient with chronic superficial gastritis who heard that porridge nourishes the stomach and insisted on drinking porridge every morning and evening for more than half a year. Results Gastroscopy showed obvious erosion in the middle and lower esophagus and severe reflux esophagitis.
Cooking porridge with leftovers hurts the stomach even more.
Some people are greedy for convenience, and eat porridge cooked with cold rice or leftover porridge. It is hot before eating, which is more difficult to digest, and the leftover porridge is more harmful to the stomach.
The main component of rice is starch. When cooking, starch molecules will swell and loosen after absorbing water. So fresh rice is soft and delicious and easy to digest. However, after rice is cooled, the molecular structure of starch will be restored and become retrogradated amylose, which will make rice hard again. This change is called retrogradation or aging, retrogradation amylose is a kind of starch that is not easily digested by human body, and its digestion and absorption rate and nutritional value are also obviously reduced.
Old people can drink porridge properly and add some auxiliary materials to cook porridge.
The old people have digestive system recession, bad oral cavity, atrophy of gastric mucosa, insufficient gastric acid secretion and slow peristalsis. Drinking porridge can promote gastric acid secretion, and it can quickly enter the small intestine without chewing and stomach peristalsis, and it is decomposed into glucose and absorbed by the human body, greatly reducing the burden on the stomach. Therefore, drinking porridge properly is really beneficial to digestion, but don't drink it as a staple food every day, otherwise it will hurt your stomach. Add some auxiliary materials when cooking porridge, such as beans, peanuts, high-fiber celery, minced meat, minced fish and so on. Can increase chewing opportunities and increase nutritional value.
It is better for patients with stomach diseases to eat soft rice.
In fact, patients with gastrointestinal diseases should eat soft rice, just put more water than usual when cooking, chew slowly, promote digestion and drink porridge in moderation.
Patients with peptic ulcer, chronic gastritis and gastroesophageal reflux should not drink porridge. However, when acute gastroenteritis occurs, you can eat rice porridge for a few days, and each meal needs newly cooked porridge, which can reduce the burden on the stomach and replenish the water lost from vomiting and diarrhea.